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Old 08-20-2009, 10:08 AM   #31
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I should make my own breadcrumbs more often.. it's not that hard. It produces better results than the store-bought crumbs.
I agree. "Live" breadcrumbs are always much better than that dried out store bought stuff. But, I get lazy and use them anyway. Same with croûtons.
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Old 08-20-2009, 11:16 AM   #32
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Last night I made my "Yogurt Chicken" (boneless skinless chicken breasts dredged thickly in lemon-juice-spiked plain yogurt & granulated-garlic laced dry seasoned breadcrumbs - then baked), & served them on a bed of chopped spinach & feta cheese.
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Old 08-20-2009, 02:46 PM   #33
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Originally Posted by jonnyjonny_uk View Post
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Originally Posted by Vanilla Bean
Your chicken looks almost like a Saltimbocca kind of thing... but that uses prosciutto and sage, I think.





I'm gonna sound really silly now but I've not heard of that Is it tasty VB?
I guess yours is a bit different as you wrapped your chicken in the bacon. Same idea though. Prosciutto is a cured, thinly-sliced, italian ham. Here is a link.
Chicken Saltimbocca Recipe - Lidia Bastianich | Food & Wine
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Old 08-20-2009, 04:52 PM   #34
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Your chicken looks almost like a Saltimbocca kind of thing... but that uses prosciutto and sage, I think.

Quote:
Originally Posted by jonnyjonny_uk
I'm gonna sound really silly now but I've not heard of that Is it tasty VB?




I guess yours is a bit different as you wrapped your chicken in the bacon. Same idea though. Prosciutto is a cured, thinly-sliced, italian ham. Here is a link.
Chicken Saltimbocca Recipe - Lidia Bastianich | Food & Wine

coming back to add..... The last time I made chicken saltimbocca I did wrap the chicken breast half in prosciutto... .with fresh sage underneath the thin italian ham. it's been so long, i forgot.
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Old 08-21-2009, 12:13 AM   #35
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Originally Posted by Vanilla Bean View Post
Your chicken looks almost like a Saltimbocca kind of thing... but that uses prosciutto and sage, I think.

Quote:
Originally Posted by jonnyjonny_uk
I'm gonna sound really silly now but I've not heard of that Is it tasty VB?




I guess yours is a bit different as you wrapped your chicken in the bacon. Same idea though. Prosciutto is a cured, thinly-sliced, italian ham. Here is a link.
Chicken Saltimbocca Recipe - Lidia Bastianich | Food & Wine

coming back to add..... The last time I made chicken saltimbocca I did wrap the chicken breast half in prosciutto... .with fresh sage underneath the thin italian ham. it's been so long, i forgot.
Yeah very similar and another version to try Thanks for posting the recipe VB.
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